Study programmes / C-FT Chemistry and Food Technology / Food Engineering
Course code:POIN
Course title in language of instruction:Potravinářské inženýrství
Course title in Czech:Potravinářské inženýrství
Course title in English:Food Engineering
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:bachelor; master; master continuing
Semester:WS 2018/2019 - FA
Name of lecturer:Ing. Tomáš Koutný, Ph.D. (examiner, instructor, lecturer)
Ing. Josef Los, Ph.D. (examiner, instructor, lecturer, supervisor)
Prerequisites:Bachelor State Examination
 
Aims of the course:The course objective is to acquaint the students with basic principles of food processing.
Course contents:
1.Introduction, material and energy balances, physical properties of foods. (allowance 2/2)
2.Liquids transport (Newton's and Non-Newton's). Applications in practice. (allowance 4/4)
3.Heat transfer, heat exchangers, heat pipes. Condensation, boil, evaporation. Applications in practice. (allowance 4/6)
4.Dosing, mixing and forming, mechanical separations (filtration, centrifugation, sedimentation), extraction, distillation, crystallisation. Applications in practice. (allowance 4/2)
5.Evaporaters, extraction, distillation, crystallisation. Applications in practice. (allowance 3/2)
6.Cooling and cooling systems. Heat pumps. Applications in practice. (allowance 4/4)
7.Moist air, Molliere diagram. Drying process, heat and mass transfer. Water sorption properties of biological materials, water activity. Applications in practice. (allowance 7/8)

Learning outcomes and competences:
Generic competences:
 
-ability to analyse and synthesize
-ability to apply knowledge
-ability to communicate with professionals in different field of study
-science and research skills
-skilled at utilizing and processing information

Specific competences:
 
-Ability to analyze and evaluate conditions for transport of Newtonian and Non-Newtonian fluids
-Ability to analyze interactions between food and moist air and use knowledge in practice
-Ability to deal with the basic problems of technological lines for foodstufs processing
-Ability to evaluate processes in food production from the point of view energy consumption and find a way for energy consumption optimation

Type of course unit:optional
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Examination both in written and oral form.
It is necessary to have totally 71 points at lest of 100 possible to receive the Credit; exam comprises maximal 55 points and seminars comprise maximal 45 points. Seminars cover written test and two projects. Participation on the test is compulsory. The test will be written on 10th week of the semester.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice28 h
     consultation2 h
     project work14 h
Self-study
     preparation for exam34 h
     preparation for regular testing16 h
     elaboration of reports10 h
     elaboration and execution of projects8 h
Total140 h

Basic reading list
  • Food Processing Technology: Principles and Practice. 2nd ed. Cambridge: Woodhead Publishing, 2000. 575 p. ISBN 1-85573-533-4.
  • SINGH, P. -- HELDMAN, D. Introduction to food engineering. London: Academic Press, 2001. 376 p. ISBN 0-12-646384-0.
  • SINGH, P. -- ROTSTEIN, E. -- VALENTAS, K. Handbook of food engineering practice. Boca Raton: CRC Press, 1997. 627 p. ISBN 0-8493-8694-2.
  • VITÁZEK, I. Technika sušenia v teórii a v praxi Obilniny. Nitra: SPU v Nitre, 2011. 100 p. ISBN 978-80-552-0641-7.
Recommended reading list
  • ŠTENCL, J. Potravinářské inženýrství. 1st ed. Brno: Vysoká škola zemědělská, 1994. 131 p. ISBN 80-7157-127-X.